Ceci n'est pas un Pumpkin Pie!

Ceci n'est pas un Pumpkin Pie!

The Beneft of Open Mindedness

“Unexpectedly Delicious” is what I wrote in the notes of the recipe for Carrot Custard Pie. I had very low expectations based on the memory of well-intentioned but poorly-conceived 70’s-era “Healthy” desserts. But this one is good. Really good. I mean, who doesn’t like Carrot Cake. Why wouldn’t Carrot Pie be good too? What’s it like, you ask. It’s got the texture of a pumpkin pie, but a little different, and the spices are slightly more subtle. It’s our Pie of the Week. Order larges on the website www.ellabonella.com or we’ll have some small pies on hand this weekend.

Enjoy the Season!

Menu

Join Our Team

One Goal - Excellence

Ella Bonella is looking for a few good people to join the team. Our goal is to provide a consistently excellent experience for each customer. We are a small place with one simple goal – excellence.

Introductory shop hours are Saturdays and Sundays from 7:30-2:30, with either 4 or 8-hour shifts available. Additional days will be added as we grow. Additional hours may be available for prep, catering, and special orders. We are open to applicants of any age, from 15 (with a work permit) to 80+, as long as the applicant has the energy and the spirit to get the job done in a manner consistent with our Core Values of Friendliness, Superior Service, Integrity, Quality and Safety. Whether this is your all-important first job or you’re just getting back in to the workplace or you’ve decided that retirement isn’t for you, if you’re ready to work, we could use you!

POSITIONS AVAILABLE

Counter Service

Job Duties:

· Demonstrate a positive customer service attitude in keeping with the company’s Core Values.

· Assist customers with questions and product selection

· Follow procedures for safety, proper food handling, and sanitation

· Smile and greets customers in a sincere friendly manner. Treat new customers like friends you haven’t met yet.

· Replenish product in the cases and create displays.

· Accurately record orders to ensure the customer is delighted with the finished product.

· Maintain cleanliness of the work area, including the visible front room and kitchen areas.

· Assist in other areas as required.

Line/Prep Cook

Job Duties:

· Prepare sandwiches (hot and cold) and other items from the menu

· Deep Frying experience a plus

· Follows procedures for safety, proper food handling, and sanitation

· Replenish product in the cases and create displays.

· Accurately and consistently prepare orders to ensure the customer is delighted with the finished product. Our aim is a “Wow” from every customer

· Maintain cleanliness of the work area, including the visible front room and kitchen areas.

Peek Into The Piemaking Process

Pie For Breakfast?

You Betcha!

Back in the days when we sold pies at Farmers’ Markets, people would come up to us and say “I eat your pie for breakfast.” And why not? After all, people eat sweet things like pancakes and French Toast for breakfast – and the primary ingredient in most of our pies is either fruit, milk, or nuts.

The Streusel-topped Triple Berry Pie was typically the breakfast favorite, but I set out to find more pies that would be suitable for breakfast. There are savory pies like Bacon-and-Egg, and Ham-and-Egg, then some not-too-sweet pies like Oatmeal Walnut Pie and (my personal favorite) custard-y Cream-of-Wheat Pie, which I like cold with just a touch of Maple Syrup.

Then there are cereal pies like Euell Gibbons’ fave Grape Nuts Pie (you probably have to be over 50 to get that reference) and Cornflake Pie, which are def on the sweet side. BFK pies even take on International Character with an Orange-infused Italian Torta di Riso that will make you feel like you’re in Firenze!

Just Open Weekends?

Yep! We work all week to be ready for two days!

Tell Me About Those Croissants!

What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked my ass off to be able to study in Paris in the Spring of 1985. I still remember that first morning in the City of Light – drizzly, homesick, thinking I’d made a mistake, and then I walked down the Rue Vavin and into the first Bar I saw (Bars in Paris are known for their coffee) and ordered un express and a croissant, the taste, smell, feel and sound of which I will never forget. It was buttery and crisp, with enough butter on the exterior to leave my hands shiny.

Every subsequent trip to Paris meant a croissant and express first thing off the plane. I’d tried croissants in the states, but they were never the same. During an extended break from Franks, I made a commitment to “perfect” the croissant, to the extent that was possible. I slaved and tasted (and tasted) until I had something that brought me back to that first bite, and people loved them. These croissants are perfect on a weekend morning.

WORD TO THE WISEThe joys of the croissant are fleeting. With lots of air between layers, these ephemeral treats go from ethereal to stale in about 6 hours. We bake them right before we open and recommend that you eat them right away!